0.3 cup herbs fresh chopped (such as parsley, dill, chives or mint)
4 servings kosher salt and pepper freshly ground
1 teaspoon lemon zest finely grated
0.8 cup chicken broth low-sodium
0.8 cup parmesan cheese grated plus more for serving
1.5 cups ricotta cheese
2.5 cups rotisserie chicken cut shredded
1 shallots sliced
3 tablespoons butter unsalted plus more for the dish
Equipment
bowl
frying pan
oven
baking pan
aluminum foil
Directions
Preheat the oven to 425 degrees F. Butter a large baking dish.
Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.
Add the shallot and cook until it softens, about 1 minute.
Add the asparagus and cook until just tender, about 3 minutes.
Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
